Natto Salad

 

Natto is a fermented soybean product high in protein and beneficial enzymes.  It comes from Japan and has a strong smell and a texture that is very sticky and stringy.   Look for it in Asian markets where it is sold in individual cups. 

 

First, stir natto by itself with a spoon or chopsticks vigorously 30 times to the right, and 30 times to the left to make it frothy.

 

Then add shoyu and stir more.

 

Mince or shred cabbage, mizuna, red onions, some ginger juice (optional) and roasted sesame seeds.   Mix everything together in a bowl.

 

Dressing

Mustard and shoyu and/or

Peanut butter and balsamic vinegar

 

TEMPEH RUEBEN

Serves 4 to 5 people

 

Tempeh 500 g

2 medium or 1 large onion

1/2 to 1 C sauerkraut

Olive or sesame oil

2-3 pieces of brown rice mochi

Water

 

Instructions:

 

1. First, cut the onions into thin crescents. 
2. Then cut the tempeh into 1 by 5 centimeter rectangular pieces. 
3. Heat a little bit of oil in a pan.  
4. Saute the tempeh on one side until it turns brown, and then turn it over and saute the other side until it also turns brown. 
5. Pour enough water over the tempeh to cover it, and then add a layer of onion and sauerkraut.  Cover it with a lid.
6. Cook on medium flame, covered, until it smells sweet. 
7. Then take thinly sliced mochi and place it over the top.  Cover the pan again and steam the mochi until it melts. 
8. Garnish with fresh parsley.